Toasted Angel Food Cake Cubes with Zabaglione and Rhubarb Peach Sauce

Toasted Angel Food Cake Cubes with Zabaglione and Rhubarb Peach Sauce

Courtesy of Just Crumbs

Toasted Angel Food Cake Cubes with Zabaglione and Rhubarb Peach Sauce

The perfect summer dessert, a light and airy (and low calorie) cake topped with a fruity summer sauce and some zabaglione, an Italian egg cream. Any of these separately would be lovely but together, they are a home run!

Prep Time:  1 hour
Cook Time:  50 mins
Total Time:  1 hour 50 mins
Serves: 8-10

Ingredients

Angel Food Cake:

  • 9 Conestoga Farms Free Range Egg, only the whites
  • 1 ½ cup sugar, divided
  • 1 ½ tsp cream of tartar
  • 1 tsp vanilla
  • 1 cup cake and pastry flour
  • Pinch of salt

Zabaglione:

  • 9 Conestoga Farms Free Range Eggs, just the yolks
  • ¼ cup sugar
  • 100 ml marsala

Rhubarb Peach Sauce:

  • 3 cups rhubarb, fresh or frozen
  • 2 cups strawberries, fresh or frozen
  • 1 cups sugar
  • ¼ cup cornstarch
  • 1 tsp vanilla
  • ¾ cup peach jam

To Assemble:

  • 1 cup canola oil
  • ½ cup sugar
  • 2 tbsps cinnamon
  • ½ cup strawberries and peaches for garnish

Instructions:

Angel Food Cake

  1. Preheat oven to 350 degrees F and get all of your ingredients ready including an ungreased tube pan. In a clean mixing bowl, add the Conestoga Farms Free Range egg whites, cream of tartar, salt and vanilla; beat on high until soft peaks form. While the egg whites are beating, sift together flour and ½ cup sugar. Set aside.
  2. Once the egg whites have reach the soft peak stage, slowly add in flour and the rest (1 cup) of the sugar, folding gently until combined. Gently scrape the batter into the tube pan and bake in the preheated oven and bake for 35-40 minutes or until the cake has risen and is brown on the top.
  3. Remove the pan from the oven and invert it on top of a glass for an hour. Gently turn it upside down and rest the tube portion of the pan on top of a glass which will ensure the cake stays elevated. After an hour, run a sharp knife around the edge and around the tube portion and gently lift it out of the pan; place the cake on a cooling rack.

Rhubarb and Peach Sauce

  1. While the cake cooks, prepare the sauce by mixing the rhubarb, strawberries, cornstarch, vanilla and jam together in a pot. Cook over medium heat until the mixture becomes thick and “jammy”. You want to make sure the rhubarb is beginning to soften, and remember it will thicken a bit as it cools. Once the fruit sauce is cooked, cover and set aside. This can also be made ahead and refrigerated for a few days.

Zabaglione

  1. Add the Conestoga Farm Free Range egg yolks to a mixing bowl and add the ¼ cup sugar and marsala and beat for about 5 minutes. Place the bowl over a small pot of simmering water and keep beating the egg yolks for another 5 minutes – mixture will become creamier. Just be sure to continue beating to ensure the eggs don’t curdle.

Assembly

  1. Cut the cake into 2″ slices and cut each slice into 2″ cubes. In a shallow pan, heat oil over high heat. Once hot add a few cubes of the cake in and turn until all sides are golden. In a small bowl, mix the sugar and cinnamon. As the cubes are browned, remove them, tap them lightly on a piece of paper towel to remove a bit of the oil, and toss them in the sugar mixture.
  2. Place a dollop of the sauce in the bottom of each dish. Add a spoonful of the zabaglione over the sauce, place a toasted cake cube on the zabaglione and then garnish. Serve immediately.